Marys Crayfish Pies Recipes

MARY'S CRAYFISH PIES

Steps:

• TO MAKE THE CRUST: Lightly grease twenty-four 3-inch muffin cups with cooking spray (you may need to prepare the pies in two batches). In the work bowl of a food processor fitted with the metal blade, pulse the 1 cup butter, 2 cups flour, cornmeal, 1/2 teaspoon salt, 1/2 teaspoon Cajun seasoning, and cayenne until the dough is the size of small peas. Add the eggs, egg yolks, and the 2 teaspoons ice water. Pulse until the dough begins to form a ball. (If you prefer, this can be done in a big bowl with your hands or a pastry cutter: work the butter, flour, cornmeal, salt, Cajun seasoning, and pepper together until they are the size of small peas. Add the eggs, egg yolks, and water and work until the dough forms a ball.) Pat the dough into a disk, cover with plastic wrap, and refrigerate while you make the crayfish filling.
• TO MAKE THE CRAYFISH FILLING: In a large, heavy skillet set over medium heat, melt the 1/2 cup butter until it bubbles. Slowly sprinkle on the 1/2 cup flour, stirring constantly until the mixture is combined. Add the yellow and green onions, bell pepper, and celery and cook, stirring constantly, for 15 minutes. Stir in the crayfish, garlic, brandy, cream, parsley, Tabasco, 1/2 teaspoon salt, and 1/2 teaspoon Cajun seasoning, and cook an additional 5 minutes. Remove from the heat.
• To assemble the pies: Preheat the oven to 350°F. Sprinkle a work surface with flour. Pinch off enough cornmeal dough to make 1 1/2-inch balls. Press the dough balls into prepared muffin cups to cover the bottom and up the sides. Spoon the crayfish filling almost to the top of each pie shell. Bake until the filling is hot and the crust is crisp, about 30 minutes.
• Serve warm or at room temperature.
• Freeze well-wrapped baked and cooled pies up to 3 weeks in advance. Thaw in the refrigerator the night before you plan to serve them. Bake for 15 minutes at 350°F to warm before serving.
• These may seem large, especially if you're serving them at a utensil-free cocktail party. (For a first course at a dinner party, I present them on plates with knives and forks.) For cocktail parties, cut them in halves or quarters and set them out on serving dishes so they can be easily picked up and eaten in a bite or two.